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Pan-Roasted Veal with Salsa Verde

In the following recipe the veal is roasted on top of the stove, a cooking technique that was developed in Italy before home ovens became commonplace. Unlike braising, this method uses only a small amount of liquid and results in meat that is succulent and tender but not falling apart. Pan roasting also renders a delicious caramelized coating and savory pan juices. Surprisingly, the anchovies do not impart a strong fishy flavor but rather add rich depth. Do not salt the meat before browning it, as the anchovies have salt aplenty.

Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.

Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.

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Recent Reviews

This was easy and tasted great (not like anchovies). I bought my meat at whole foods and all was well. Since you have to retie the roast anyway, you can clean up the meat then.

A Cook from las vegas /

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I made this because I got a veal shoulder roast for $1.99/lb on special. The meat was bland and none of my family would touch the salsa verde. I made the salsa in a curved cutting board with a mezzaluna and I thought it was great but my family didn't like it.

Carol from Elk Grove, CA /

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The cooking method was good but this cut of meat is not the most tender and has a fair amount of grizzle and fat on the ends. Because it is rolled you don't know what you are getting into until you cut it after cooking. I purchased the roast from the meat counter at the local Publix Super Market, which probably was another mistake. This is a cut you would want your butcher to prepare for you so he could work at cleaning up the cut before rolling it. Meat had a very good taste and the addition of the Salsa Verde helped a lot.